高场强超声波技术在食品蛋白质加工中的应用研究进展

A Review of Recent Studies on High-Intensity Ultrasound in Food Protein Processing

食品中的蛋白质不仅能为人类提供必需营养,在食品加工中也起着重要作用。高场强超声波技术作为一种新兴技术,在未来食品蛋白质加工中的应用具有巨大潜力。本文综述近10年国际上以高场强超声波为手段对食品蛋白质进行改性的研究,从高场强超声波作用基本原理,高场强超声波对蛋白质结构、凝胶性、粒径、溶液黏度、溶解性、浊度、乳化性和起泡性的影响以及对蛋白质反应、蛋白质提取和对蛋白质感官品质的影响多个方面分别进行阐述。

Food proteins are considered as nutritional compounds and are also essentially important for the food industry because of its physicochemical and functional properties. High-intensity ultrasound （HIU） is an emerging technology and has great potential in food protein processing. This paper reviews the progress made in the past 10 years in applying HIU to modify food proteins with respect to the basic principle of HIU, and its effects on the structures, gelation properties, particle sizes, viscosity, sohibility, turbidity, emulsifying properties and forming properties of food proteins as well as protein reaction, extraction and sensory quality.